Sorrel Soup

Difficulty LevelEasy

Ingredients

½ lb. fresh French sorrel (washed, drained, and minced)1 large onion (minced)4 tablespoons butter4 cups chicken stock3 boiled potatoes½ teaspoon dry rosemary½ pint cream2 tablespoons fresh chervil (minced)

Preparation Instructions1Heat the butter in a skillet over medium high heat. Add the onion and sauté until tender. Add the sorrel and chicken stock. Simmer for 15 minutes.

2Add the potatoes and rosemary. Cook for 30 minutes. Using an immersion blender, traditional blender, or food processor, puree the onion mixture. Mix in the cream.

3Serve hot or cold and sprinkled with chervil.